What kind of flour is better for cooking at home: an expert explains

Flour has been an important part of the human diet for thousands of years. It is most often used to make a variety of baked goods and pasta. Such flour is considered a universal product.

But nowadays, there are many alternative options on store shelves that are also rich in nutrients and have good properties. Natalia Samoylenko, a nutritionist, shared her opinion on which flour is better for cooking home-made meals on Instagram.

Almond flour

Made from ground blanched almonds and is gluten-free. It is especially rich in magnesium, which is essential for the normal functioning of the body.

Buckwheat flour

This flour is an excellent source of plant compounds with antioxidant properties. In addition, buckwheat flour contains iron, potassium and B vitamins.

Chickpea flour

It is a staple in Indian and Caribbean cuisine and an ingredient in dishes such as pancakes, fritters and bread. Chickpea flour is very nutritious and is a good source of protein, fiber, and vitamins and minerals.

Whole grain flour

Contains high amounts of fiber, which is important for the healthy functioning of the digestive system. It contains iron, magnesium, phosphorus, zinc and B vitamins.